Garam Masala

I used Garam Masala in the Spiced Cauliflower Soup recipe. It can be bought in the supermarkets but is fun to make yourself and fresher giving a more intense flavour.
3 Tbsps coriander seeds
3 Tbsps cumin seeds
6 cinnamon sticks, broken into small pieces
1 Tbsp cardamon pods
1 Tbsp whole cloves
1 tsp fennel seeds
Toast the spices and seeds in a small frying pan for three minutes. Shake the pan frequently to distribute the seeds.
Allow to cool.
Grind the spices to a fine powder using a pestle and mortar.
Keep in a sealed jar until required.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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